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Exploring the pantry
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With the harvest season almost over its time to open some of those beautiful canned jars of vegetables and fruit you worked so hard on this summer.
My first thought is the tomatoes. There are so many things you can do with whole canned tomatoes.
Let’s start out with a hearty vegetable soup since cold days are approaching fast. There is a favorite recipe in my pile that is healthy and weight conscious for you health nuts out there.
This recipe makes a ton, so get your plastic containers out and be prepared to eat soup for a while, or freeze lots for leftovers.
Jennie’s Vegetable Soup
64 oz. tomatoes
Water (fill your empty tomato jars with water)
6 teas. Chicken bouillon
Basil, oregano, parsley to taste
2 tbl. Chopped garlic
2 10 oz. pkg. of chopped frozen spinach
2 16 oz. pkg. of your favorite mixed vegetables
1 15 oz. can of kidney or garbanzo beans (optional)
Combine the first five ingredients and simmer for 30 minutes. Add your vegetables, shut off the heat and let sit for awhile.
This soup is really good with pasta too. The list is endless with what you can add to make this soup into a hearty meal. You could also opt to add some beef or chicken to it, too.
Enjoy and see you next time for some more interesting recipes as we venture into the fall.
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